Vegetarian Savory Gluten Free Stuffing Recipe with Sausage
If you miss stuffing on your gluten-free diet, this is the recipe for you! This gluten free stuffing recipe with vegan sausage is made with flourless cornbread, aromatic vegetables, tender Beyond Meat sausage, and more for a timeless combination. It's the perfect side dish for your Thanksgiving table and will become your new go-to!
Stuffing is one of the best parts of the Thanksgiving dinner. Unfortunately, many of us had to spend years skipping this dish because of the gluten. This easy gluten-free cornbread stuffing tastes just like the stuffing you know and love without a single speck of gluten! You just need to make a few small changes to have a delicious, gluten-free side dish for your holiday table.
Looking for more gluten-free recipes? Check out these Gluten Free Dairy Free Dinner Rolls, perfect for sopping up gravy, or these Gluten Free Cranberry Orange Scones, for a sweet after-dinner treat during the holiday season!
As an affiliate partner of various brands and sponsored content, Zest for Baking may earn commission on qualifying purchases. Disclaimer
Jump to:
Ingredients in Best Gluten-Free Stuffing
- Cornbread - For best results, use 2-3 day old gluten-free cornbread. Cut it into cubes and toast it first.
- Beyond Meat Sausage - This gives this homemade gluten-free stuffing recipe so much flavor! Click image for info:
- Vegetables - Start by dicing onion and celery for a delicious aroma.
- Seasonings - Keep it simple with onion powder, garlic powder, salt, thyme, and sage.
- Vegetable broth - This will hydrate the homemade cornbread and give the stuffing that classic tender texture.
- Egg - An egg will bind the stuffing mixture together like a casserole.
Measurements for each ingredient, along with instructions for making the easy gluten-free stuffing recipe are in the recipe card below.
Note about cornbread
Regardless of if you use this flourless cornbread recipe or this classic gluten free cornbread, toast the cornbread for best results. Otherwise it may become soggy and crumbly.
How To Make Gluten Free Stuffing with Sausage
Step One: Preheat the oven to 400F. Spray a 2-quart baking dish with cooking spray. Set aside. Spread cubed cornbread on a baking sheet or foil-lined rack and bake for 10 minutes. Remove from the oven to cool. Reduce the oven temperature to 325F.
Step Two: Chop up the Beyond Sausage. In a large skillet, cook sausage, celery, and onions over medium heat.
Step Three: Cook until the sausage is no longer pink. Stir regularly.
Step Four: In a large bowl, add the toasted bread cubes, seasoning, and cooked sausage mixture. Stir to combine.
Step Five: In a small bowl or measuring cup, mix the broth and egg.
Step Six: Pour the broth mixture into the stuffing mixture and stir to combine.
Step Seven: Spoon stuffing into the baking dish and cover and bake for 35 minutes. Remove the cover and bake for additional 10 minutes.
Step Eight: Serve warm.
Substitutions
- This gluten-free sausage stuffing recipe is specially formulated for cornbread, but you could use a different type of gluten-free bread instead. This gluten-free French bread would be a great alternative.
- Feel free to use any type of sausage you like.
Variations
- Customize it - Replace the Beyond sausage with Beyond ground crumble, or a meat-free "chicken". Also check out this gluten-free stuffing recipe.
- Add some sweetness - Saute a diced apple with the vegetables and sausage or add some dried cranberries to the stuffing mixture before baking.
- Garnish. Add a sprinkle of chopped fresh parsley for a pop of color.
Equipment & Tools
To make this delicious gluten free stuffing, you'll need a baking tray to toast the bread, a large mixing bowl, a spoon, and a casserole dish.
Storing Gluten-Free Stuffing
- Leftover gluten-free stuffing can be stored for up to 2 days, unbaked, in the refrigerator.
- After baking, store any leftover stuffing in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or at 350F in the oven for 15 -20 minutes.
💭Pro Tips for Making This Gluten Free Stuffing
1. Stir gently
Once the broth is added, stir the sausage mixture gently, just to combine.
2. Serve warm
Stuffing is best served warm. Be sure to heat up any leftovers!
Gluten Free Stuffing FAQs
Is cornbread stuffing gluten free?
Not exactly. Most cornbread recipes are made with a mixture of cornmeal and all purpose flour, which give it the perfect texture. This means that your favorite batch of cornbread is most likely not gluten free. The only way to be sure is if you use certified gluten-free bread or a gluten-free cornbread recipe.
Can you use fresh cornbread to make stuffing?
Fresh bread is really moist and tender. If you cut it up and stir it with your stuffing ingredients, the soft cornbread will start to crumble and fall apart. It will also turn soggy as soon as it touches the broth. It's actually best to use 2-3-day-old bread whenever you make stuffing, whether that's cornbread or anything else. If you need to use freshly baked bread, cut it into cubes and dry the cubes in the oven before assembling the stuffing mixture and baking.
Can I eat stuffing after 5 days?
Cooked meat can typically last in the fridge for 3-4 days at most. After that, the food is no longer safe to eat. Although you may be able to eat the stuffing after 5 days and not get sick, It's not recommended, especially if the stuffing sat out on the counter for more than 2 hours before being refrigerated. If you anticipate you won't be able to finish your leftovers, freeze them in a freezer-safe container for later.
More Gluten Free Cornmeal Recipes
Did you make and love this recipe? Give it your review and 
rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Recipe
Recipe
Easy Gluten Free Stuffing Recipe with Beyond Sausage
Ingredients
Method
- Preheat the oven to 400F. Spray a 2-quart baking dish with cooking spray. Set aside.
- Spread cubed cornbread on a cookie sheet or foil-lined rack and bake for 10 minutes. Remove from the oven to cool. Reduce the oven temperature to 325F.
- In a large skillet, cook Beyond sausage, celery, and onions over medium heat. Stirring regularly.
- In a large bowl, add the toasted cornbread, parsley, seasoning, and sausage mixture. Stir to combine.
- In a small bowl or measuring cup, mix the broth and egg.
- Pour the broth mixture into the stuffing mixture and stir to combine.
- Spoon stuffing into the baking dish and cover and bake for 35 minutes. Remove the cover and bake for additional 10 minutes.
- Serve warm.
Notes
- Toast the cornbread for best results, otherwise it may become soggy.
- Once the broth is added, stir the sausage mixture gently, just to combine.
- Stuffing is best served warm.
- Stuffing can be stored for up to 2 days, unbaked, in the refrigerator.
- After baking, store any leftover stuffing in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or at 350F in the oven for 15 -20 minutes.
